Almond Cakes

Name: Almond Cakes
Ingredients: one pound of ground almonds; two pounds of powdered sugar; the whites of nine eggs

From The English-Chinese cookery book, 1890

Remove paper after baking, leaving only that which adheres to the bottom.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

6994Calories

176 gProtein

982 gCarbs

270 gFat

Full nutrition (34 nutrients)

Calories6994 kcal

Protein176 g

Carbohydrates982 g

Fiber42 g

Sugars889 g

Total Fat270 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.6 g

Omega-30.2 g

Cholesterol1674 mg

Sodium661 mg

Potassium3665 mg

Calcium1313 mg

Iron23 mg

Magnesium1193 mg

Phosphorus3213 mg

Zinc19 mg

Copper4.8 mg

Manganese8.4 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A720 mcg

Vitamin E4.7 mg

Vitamin K1.4 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)5.6 mg

Niacin (B3)18 mg

Folate383 mcg

Choline1323 mg

Caffeine0 mg

Water365 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 55. The excerpt below is the record exactly as published.

ALMOND CAKES. TAKE one pound of ground almonds, to which add two pounds of powdered sugar, mix the whole with the whites of nine eggs

Cook this with the app: pantry check, scaling, and the assistant.